Atmosphere: The size of the large green barn-like building is deceiving, as it is much smaller on the inside than one might think. The long and narrow dining area lacks windows, has a low ceiling. Only the lack of cigerette smoke makes it less claustrophobic. One thing that was very apparent on my visit is that is is definitely a small-town hang-out, as many customers knew and greeted each other all around the restaurant/bar. It is also common knowledge that the Blacksmith is biker and snowmobile-friendly, with adequate parking space for a huge crowd.

Blacksmith has sandwich choices such as the Grilled Ham & Cheese, Fish Fillet, Pork Tenderloin, Chicken Breast, BLT, Steak Sandwich and Grilled Cheese. There are also a number of burgers including the Horseshoe Burger.

Price guide: Appetizers $5-8 Entrees $7-14 then jumps to $22 for the porterhouse

What I ordered: The Wednesday dinner special….two 8oz broasted pork shops with choice of potato (baby reds) and toast. I had no idea what “broasting” was exactly, but according to Wikipedia, “Broasting is a method of cooking chicken by using a pressure fryer and condiments marketed by the Broaster Company of Beloit, Wisconsin. The equipment and ingredients are marketed only to food service and institutional customers. They are not available to the general public. The method essentially combines pressure cooking with deep frying. The result is said to be chicken that is crispy on the outside and moist on the inside, i.e., like traditional fried chicken but less greasy.” I thought the pork chops were wonderful, one was certainly enough! The broasted breading was very flavorful and had a great texture.

My companion ordered the Porterhouse Steak and thought it was a nice big steak and that it was tender, but didn’t have a ton of flavor or seasonings.

Service: Decent. FYI- seat-yourself

Overall Impression: Not loving the over-all atmosphere of Blacksmith’s, but the broasted cooking is darn good and the food is reasonably priced. Excellent daily specials.

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